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Homemade Sauerkraut

This nutrient-dense and probiotic-rich sauerkraut is ridiculously easy to make, and so tasty, too!
5 from 3 votes
Prep Time 25 mins
Course Condiment, Side Dish, Snack
Cuisine German
Servings 1 quart


  • Wide mouth mason jar
  • Kraut pounder or flat-edged rolling pin
  • Baking sheet
  • Large mixing bowl
  • Knife, mandoline, or food processor
  • Weight (ziplock baggie filled with water or small water-filled jar)


  • 1 2lb head of cabbage
  • 1 tbsp Celtic sea salt (start with a tsp)


  • Peel the outer layers of the cabbage. Rinse the leaves and the cabbage and reserve the leaves.
  • Cut the cabbage in half, remove the core, quarter, and shred using a knife, mandoline or food processor.
  • Place the shredded cabbage in a large mixing bowl and sprinkle on 1 tsp of salt.
  • Massage the cabbage for 10-15 minutes until a brine forms at the bottom of the bowl. When you squeeze a handful of cabbage, it should drip.
  • Transfer the cabbage to the jar in stages, pressing down on it to remove air pockets and to submerge it in brine.
  • Using the reserved leaves, fold them up and tuck them into the jar, securing them under the shoulder. Place a weight over top and cover loosely with a lid. Place on a baking sheet to catch any overflow.
  • Allow the sauerkraut to ferment for 5-7 days. Check it daily and remove the lid to release any gas. Give it a daily taste test and move to the refrigerator when satisfied with its taste and texture.


  • The longer the sauerkraut ferments, the softer and more acidic it gets. 
  • During fermentation, always ensure the sauerkraut is covered in brine. Remember: if it's covered in brine, everything's fine. 
  • If a brine doesn't form, try resting the cabbage for a little bit, letting the salt do the work for you, or add a bit more salt. 
  • It's easier to add more salt than to remove it. If it tastes good raw, it's going to make a delicious kraut! 
Keyword Fermented Foods, Sauerkraut